Step 1

In a 4 ounce jar, slice a fresh jalapeno. I include the seeds and membranes as that is where the heat of the pepper is.

Step 2

Cover the jalapeno with honey.

Step 3

You can use raw honey or a commercial honey. I am using a clover honey from the grocery store.

Step 4

Commercial honey is pasteurized. Pasteurization is a process that destroys microorganisms with heat. The honey to 145° F (63° C) for 30 minutes. Some will heat to 150° (65.5° C) for 30 minutes and depending on the manufacture the temperature be brought to 170° F (77° C) momentarily. Keep in mind past the maximum hive temperature of 95 degrees F. changes honey’s essential composition and degrades its quality. BUT by pasteurizing the honey it will destroy Clostridium botulinum, found in honey, having been responsible for botulism poisoning. For this reason children under 1 year old should not consume honey.

Step 5

Place a clean lid on the canning jar and place a ring finger tight on the jar.

Step 6

Set your sous vide circulator to 122°F (50°C) for pasteurized honey.

Step 7

Set the sous vide circulator to 95°F (35°C) for raw honey. By raising the temperature of raw honey above 95°F (35°C), it changes honey’s essential composition and degrades its quality. It partially destroys honey’s beneficial enzymes.

Step 8

Process for 2 hours.

Step 9

Strain the jalapeno from the honey once the time is up.

Step 10

Store in the jar, closed in a cool dry place.

Step 11

Drizzle over goat cheese and serve with for a delicious appetizer.

Step 12

Pour over pizza or swirl in a cocktail for an added kick!